The moment I took my first bite of Shrimp and Creamed Corn, I was transported to a vibrant summer festival, where the smoky aroma of grilled corn mingled with the sea breeze. This dish is a harmonious nod to Mexican street corn, seamlessly blending the sweetness of fresh corn with tender, juicy shrimp, enveloped in a creamy feta sauce that dances on your taste buds.
Perfect for those busy weeknights when you crave something delicious yet uncomplicated, this 30-minute, one-pan meal is a lifesaver. It’s gluten-free, protein-packed, and bursting with flavors that will impress even the pickiest eaters. Whether you’re winding down after a stressful day or hosting friends for dinner, this recipe is a delightful way to bring the sunshine onto your plate. Let’s dive in and discover just how easy it is to create this comforting culinary escape!
Why is Mexican Street Corn and Shrimp so special?
Bold flavors: This dish is a delightful fusion of sweet corn and succulent shrimp, creating a flavor explosion in every bite.
Quick and easy: With only 30 minutes of prep time, it’s the perfect solution for busy weeknights.
One-pan convenience: Simplifying cleanup, you can savor your meal without the stress of a messy kitchen.
Crowd-pleaser: Ideal for impressing guests at your next gathering; they’ll be asking for seconds!
Versatile options: Feel free to customize with your favorite spices or veggies for a personal touch, or try it with rice or tortillas for a complete meal.
Mexican Street Corn and Shrimp Ingredients
• Here’s everything you need for this dish!
For the Shrimp
- Shrimp – 1.5 lb raw shrimp, peeled and deveined; fresh shrimp is best for flavor.
For the Spice Mixture
- Chili Powder – 1 teaspoon; adjust according to your spice tolerance.
- Salt – ¼ teaspoon, to taste; remember that feta cheese adds saltiness.
For Cooking
- Olive Oil – 2 tablespoons; can be substituted with avocado oil for a higher smoke point.
- Butter – 2 tablespoons salted butter; unsalted works too, just adjust salt accordingly.
For the Aromatics
- Onion – ½ cup chopped onion; yellow or white onions will add the right sweetness.
- Garlic – 5 cloves, minced; fresh garlic infuses robust flavor.
For the Corn Base
- Corn Kernels – 1.5 cups cooked corn; fresh is ideal, but frozen will do in a pinch.
- Smoked Paprika – 1 teaspoon; imparting a smoky depth to complement the shrimp.
For the Creamy Sauce
- Half-and-Half – 1 cup; can substitute with heavy cream or a dairy-free alternative.
- Feta Cheese – 4 oz, crumbled; block feta is preferred for its texture.
For Acidity and Freshness
- Limes – 2 small; fresh lime juice brightens the dish’s flavors.
- Fresh Cilantro – For garnish; can substitute with parsley if preferred.
These ingredients will come together to create a mouthwatering Mexican street corn and shrimp dish that you—and everyone at your table—will absolutely love. Enjoy your cooking adventure!
How to Make Mexican Street Corn and Shrimp
-
Cook Shrimp: Heat a large skillet over medium heat and drizzle in the olive oil. Season the shrimp generously with chili powder and salt, cooking until they’re pink and opaque, about 3-4 minutes. Remove the shrimp and set aside.
-
Sauté Onions: In the same skillet, add the butter along with the chopped onions. Cook for about 3 minutes until they are soft and translucent, then mix in the minced garlic and sauté for another 2 minutes, being careful not to burn it.
-
Combine Corn: Stir in the cooked corn and smoked paprika, ensuring everything is well mixed and heated through.
-
Make Creamy Sauce: Pour in the half-and-half and bring the mixture to a gentle simmer. Add crumbled feta cheese, stirring until it melts and blends into a creamy sauce.
-
Finish and Assemble: Squeeze the juice from one lime into the sauce, then return the cooked shrimp to the skillet. Heat gently for a minute, then add the remaining corn, lime slices, and chopped cilantro. Taste and adjust the seasoning with more chili powder or salt if desired.
Optional: Drizzle with extra lime juice before serving for a zesty kick!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Mexican Street Corn and Shrimp
-
Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days to maintain freshness and flavor.
-
Freezer: This dish can be frozen for up to 2 months. Cool completely, then place in a freezer-safe container.
-
Reheating: Reheat the Mexican street corn and shrimp gently on the stovetop over low heat, adding a splash of half-and-half if needed to revive creaminess.
-
Avoid Overfreezing: To ensure the best taste and texture, avoid keeping it in the freezer longer than recommended.
Mexican Street Corn and Shrimp Variations
Feel free to get creative and customize this recipe to suit your taste buds and dietary preferences!
-
Vegetarian Option: Replace shrimp with sautéed bell peppers and zucchini for a hearty, veggie-packed dish. The sweet corn pairs beautifully with these colorful additions.
-
Add Spice: For an extra kick, toss in diced jalapeños or a splash of your favorite hot sauce. This variation brings not only heat but also a pop of flavor that excites the palate.
-
Creamy Alternative: Substitute half-and-half with coconut milk or cashew cream for a dairy-free version. This swap keeps the creamy texture while introducing a subtle hint of sweetness.
-
Tropical Twist: Incorporate diced mango or pineapple for a fruity flavor explosion. The sweetness of the fruit will perfectly contrast against the spicy and creamy elements of the dish.
-
Herb Infusion: Add a mix of fresh herbs like basil or mint alongside cilantro for a refreshing twist. These herbs can elevate the flavor profile for a unique dining experience.
-
Crispy Topping: Top with crushed tortilla chips or panko for a satisfying crunch. Sprinkling this over your finished dish adds a delightful textural contrast.
-
Serve with Style: Pair the dish with zesty lime rice or quinoa for added nutrition and to create a complete meal that is both filling and flavorful.
-
Fire Up the Grill: Grill the shrimp and corn for a smokier flavor profile. This method enhances the dish with those delicious charred bits that remind you of summer barbecues.
What to Serve with Mexican Street Corn and Shrimp?
Creating a memorable meal is all about complementing flavors and textures that enhance each other beautifully.
-
Creamy Mashed Potatoes: A luscious side that adds a buttery texture, perfectly balancing the shrimp’s sweetness and the creaminess of the corn.
-
Cilantro Lime Rice: This zesty, fragrant rice dish brightens the plate and enhances the lime notes in your main dish, bringing everything together harmoniously.
-
Grilled Veggies: Freshly grilled zucchini and bell peppers can add a smoky dimension and mouthwatering char to your meal, complementing the shrimp’s richness.
-
Corn Tortillas: Soft, warm tortillas are perfect for scooping up the creamy sauce, offering a delightful textural contrast while anchoring the meal in Mexican flavors.
-
Tomato Salad: A vibrant, fresh salad with ripe tomatoes, red onion, and a splash of lime creates a refreshing counterpart to the rich and creamy shrimp dish.
-
Chilled White Wine: A crisp Sauvignon Blanc can elevate your dining experience, enhancing the dish’s flavors and providing a refreshing counterpart to every bite.
-
Key Lime Pie: For dessert, this classic dessert with its tart and creamy balance is the perfect way to cap off a meal inspired by summer, leaving guests craving more.
Expert Tips for Mexican Street Corn and Shrimp
-
Fresh is Best: Use fresh shrimp whenever possible for optimal flavor and texture; if using frozen, ensure it’s properly thawed before cooking.
-
Avoid Overcrowding: Cook shrimp in batches if needed to prevent overcrowding the skillet, which can lead to steaming instead of that beautiful sear.
-
Taste As You Go: Always taste the creamy sauce before adding more salt or spices—this ensures a balanced flavor that complements the shrimp perfectly.
-
Customize the Heat: For a spicier kick, consider adding diced jalapeños or a few dashes of your favorite hot sauce to the dish.
-
Presentation Matters: Garnish with fresh cilantro and lime slices to elevate the dish both visually and flavor-wise, creating a delightful experience for your guests.
Make Ahead Options
These Mexican Street Corn and Shrimp are a fantastic dish for meal prep enthusiasts! You can prepare the shrimp and the creamy sauce up to 24 hours in advance. Simply cook the shrimp, sauté the onions and garlic, then combine with the corn and smoked paprika. Once cooled, store this mixture in an airtight container in the refrigerator. To maintain quality, reheat gently in a skillet before serving; avoid high heat to keep the shrimp tender. When ready to enjoy, stir in the half-and-half and feta cheese, bringing it to a simmer, and your meal will be just as delicious and vibrant as if freshly made!
Mexican Street Corn and Shrimp Recipe FAQs
What kind of shrimp should I use for this recipe?
Absolutely! I recommend using fresh, raw shrimp for the best flavor and texture. If fresh isn’t available, frozen shrimp works just as well, but ensure they are completely thawed before cooking. Look for shrimp that are firm and dewy but avoid those with dark spots or a strong fishy smell.
How should I store leftovers of the Mexican Street Corn and Shrimp?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To maintain the best quality, make sure the lid is tightly sealed, as this helps to keep the flavors from diminishing. When it’s time to enjoy your leftovers, simply reheat them on the stovetop over low heat, stirring occasionally.
Can I freeze the Mexican Street Corn and Shrimp?
Yes, you can freeze this delicious dish! Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat on the stovetop with a splash of half-and-half or milk to help it regain its creamy texture.
What if my creamy sauce is too thick?
Very! If you find that the creamy sauce is thicker than desired, just add a splash of broth or half-and-half while gently stirring on low heat. This will help to loosen up the sauce and restore that delightful creaminess. Remember, having a slightly thinner sauce can help it cling beautifully to the shrimp and corn.
Are there any dietary considerations I should keep in mind?
Absolutely! This recipe is gluten-free and can be customized for various dietary needs. If you are concerned about lactose, you can substitute the half-and-half with a dairy-free alternative like coconut milk or almond milk. For those allergic to shellfish, consider a vegetarian version by swapping the shrimp for sautéed vegetables, such as bell peppers and zucchini.
What spices can I add to enhance the flavor?
Feel free to transform this dish to fit your taste! If you want to add more heat, try including chopped jalapeños or a few dashes of your favorite hot sauce directly into the creamy sauce. You could also experiment with a sprinkle of cumin or additional chili powder if you love vibrant flavors—a little zest can go a long way!
Enjoy your culinary journey with the Mexican Street Corn and Shrimp!
Creamy Mexican Street Corn and Shrimp in 30 Minutes
Ingredients
Equipment
Method
- Heat a large skillet over medium heat and drizzle in the olive oil. Season the shrimp with chili powder and salt, cooking until pink and opaque, about 3-4 minutes. Remove shrimp and set aside.
- In the same skillet, add the butter and chopped onions. Cook for about 3 minutes until soft, then mix in minced garlic and sauté for another 2 minutes.
- Stir in the cooked corn and smoked paprika, ensuring everything is well mixed and heated through.
- Pour in the half-and-half and bring to a gentle simmer. Add crumbled feta, stirring until melted and blended into a creamy sauce.
- Squeeze juice from one lime into the sauce, return shrimp to the skillet, and heat for a minute. Add remaining corn, lime slices, and chopped cilantro. Adjust seasoning if desired.
